Egg Cabbage Scramble
Ingredients
- 4 Eggs (1 whole + 3 whites), whisked
- 1 cup finely sliced white Cabbage
- 50ml Skinny Vegetable Stock
- Tamari OR Braggs Liquid Aminos ('soy' substitute)
Method
- Heat a non-stick fry pan on medium high heat until it is hot. Add the sliced cabbage with Skinny Vegetable Stock and cook, stirring frequently until it softens and begins to brown, 3-4 minutes
- Reduce the heat on the pan to medium. Add the 'soy' sauce and stir the cabbage constantly for about 30 seconds until the steam subsides
- Spread out the cabbage so that it makes an even layer in the bottom of the pan, then pour over the whisked egg mixture
- Let the eggs cook and set for about 20 seconds, then slowly fold them over themselves until it is cooked through
- Remove from heat and serve immediately
